Chili Cheese Fries

Prepare the chili. In a large skillet over medium heat, pour the olive oil. Add the one chopped onion, and 2 cloves of minced garlic and saute until soft and fragrant, about 2-3 minutes.

Add the pound of ground beef and cook until completely browned, about 7-10 minutes.

Stir in the 14.5 ounces stewed tomatoes, 14.5 ounces diced tomatoes, 8 ounces tomato sauce, 1 tablespoon cocoa powder, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano and 1 teaspoon kosher salt. Mix well, breaking up the stewed tomatoes as you stir. Bring to a boil, and then reduce to a simmer. Cover and cook for about an hour, stirring occasionally.

Add the 15 ounce can of kidney beans with the liquid and stir to completely combine. Cook for an additional 20 minutes, uncovered, again stirring occasionally.

Cook the French Fries according to manufacturer's directions, spreading them onto a baking sheet lined with aluminum foil to bake in the oven or by placing them into the basket of an air fryer.

If using 2 cups of chili that has been refrigerated, place it into a small saucepan and allow to simmer until ready to assemble the fries.

Once the French fries have been cooked, either move them closer together on the rimmed baking sheet or put them into an oven-proof baking dish, cast iron skillet or pie plate to assemble and serve. Move one of the oven racks to the top position and preheat the broiler on low.

Spread 1 cup of the Mexican cheese over the French fries and broil for 2-3 minutes or until the cheese has melted.

Add the 2 cups of heated chili and spread over the cheese covered French fries. Sprinkle the remaining 1/2 cup of cheese over the chili, and return to the oven. Broil for an additional 1-3 minutes until the cheese has melted.

Sprinkle with the 2 tablespoons red onion, sliced jalapeno, and chopped parsley.